NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot starch

0.5 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Fresh pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Raw honey

1 tbsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into uniform 1-inch cubes.

• 2

  In a medium bowl, toss the chicken cubes with arrowroot starch, sea salt, and black pepper until every piece is lightly and evenly coated.

• 3

  In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, minced ginger, and minced garlic to create the sauce.

• 4

  Heat the olive oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 5

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.

• 6

  Remove the chicken from the pan and set aside on a plate.

• 7

  Add the diced bell peppers and pineapple chunks to the same skillet, sautéing for 3-4 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

• 8

  Return the chicken to the skillet and pour the prepared sauce over the mixture.

• 9

  Stir-fry constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats all ingredients.